Abstract
The aim of the study was to investigate the effects of
headspace solid-phase microextraction (HS-SPME)
conditions and relative humidity (RH) on the release of
volatile lipid oxidation products from spray-dried
emulsions. Two model spray-dried sunflower oil emulsions
with a Na-caseinate-maltodextrin matrix were oxidised,
stabilised at five RHs and analysed by HS-SPME-GC-MS for
volatiles. Increased extraction temperature raised not
only the overall release of volatile compounds but also
altered the volatile profile. The obtained volatile
profiles were dependent on the RH. This was mainly due to
the humidity response of the matrix affecting e.g. its
binding ability and hydrophilicity. Cross-linking of the
emulsifying protein had a minor influence on the release.
Both matrix-related factors and extraction conditions
should thus be taken into account in interpretation of
the HS-SPME results. On the other hand, being sensitive
to changes in matrix composition and structure, the
HS-SPME allows studying of matrix-related changes in
foods
| Original language | English |
|---|---|
| Pages (from-to) | 1-9 |
| Journal | Food Chemistry |
| Volume | 157 |
| DOIs | |
| Publication status | Published - 2014 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- HS-SPME-GC-MS
- PCA
- Release of volatile compounds
- Spray-dried emulsions
- Sunflower oil